Food Addiction and Binge Eating During One Year Following Sleeve Gastrectomy: Prevalence and Implications for Postoperat
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ORIGINAL CONTRIBUTIONS
Food Addiction and Binge Eating During One Year Following Sleeve Gastrectomy: Prevalence and Implications for Postoperative Outcomes Tair Ben-Porat 1,2 & Ram Weiss 3 & Shiri Sherf-Dagan 4,5 & Amihai Rottenstreich 6 & Dunia Kaluti 2 & Abed Khalaileh 7 & Mahmud Abu Gazala 7 & Tamar Zaken Ben-Anat 7 & Yoav Mintz 7 & Nasser Sakran 8,9 & Ram Elazary 7 Received: 4 August 2020 / Revised: 22 September 2020 / Accepted: 24 September 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Background Food addiction and binge eating are common among individuals with obesity. However, a paucity of studies prospectively examined the prevalence and implications of food addiction before and post-bariatric surgery. We aimed to examine the prevalence of food addiction and binge eating before and after sleeve gastrectomy (SG) and to assess their associations with behavioral and weight loss outcomes. Methods We followed at 3 (M3), 6 (M6), and 12 (M12) months postoperative, 54 women who underwent SG. Data collected including anthropometrics, nutritional intake, food tolerance, and physical activity measures. The Yale Food Addiction Scale and the Binge Eating Scale were used to characterize food addiction and binge eating, respectively. Results The mean baseline age and BMI were 32.1 ± 11.1 years and 44.9 ± 4.9 kg/m2, respectively. Pre-surgery, food addiction, and binge eating were identified in 40.7% and 48.1% of patients, respectively. The prevalence of food addiction decreased significantly up to M6, but increased to 29.3% at M12. The prevalence of binge eating decreased significantly through the followup up to 17.4% at M12. Those who met criteria for food addiction at M12 achieved significantly lower excess weight loss at M12 compared with those not meeting this criterion (P = 0.005). Food addiction scores at M12 negatively correlated with weekly physical activity (r = − 0.559; P < 0.001) and food tolerance scores (r = − 0.428; P = 0.005). * Tair Ben-Porat [email protected]
Ram Elazary [email protected]
Ram Weiss [email protected]
1
Department of Human Metabolism and Nutrition, Braun School of Public Health, Hebrew University, Jerusalem, Israel
Shiri Sherf-Dagan [email protected]
2
Department of Diet and Nutrition, Hadassah-Hebrew University Medical Center, PO Box 12000, 91120 Jerusalem, Israel
Amihai Rottenstreich [email protected]
3
Technion School of Medicine and the Department of Pediatrics, Rambam Medical Center, Haifa, Israel
Dunia Kaluti [email protected]
4
Department of Nutritional Sciences, School of Health Sciences, Ariel University, Ariel, Israel
Abed Khalaileh [email protected]
5
Department of Nutrition, Assuta Medical Center, Tel Aviv, Israel
6
Mahmud Abu Gazala [email protected]
Department of Obstetrics and Gynecology, Hadassah-Hebrew University Medical Center, Jerusalem, Israel
7
Tamar Zaken Ben-Anat [email protected]
Department of Surgery, Hadassah-Hebrew University Medical Center, Jerusalem, Israel
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